BBQ Pulled Pork & Slaw Tacos
with Cheddar Cheese & Plant-Based Mayo
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced pulled pork as possible, topped with a colourful slaw and avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Avocado
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Pulled Pork
1
Capsicum
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
baby leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Thinly slice capsicum. • Finely chop garlic. • Slice avocado in half, scoop out flesh and thinly slice.
• In a medium bowl, combine shredded cabbage mix, baby leaves and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add capsicum and pulled pork and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread plant-based mayo over each tortilla, then top with slaw, avocado and BBQ pulled pork. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
